|
|
Chunks
of tuna, tomato wedges and olives served on a bed of lettuce
and liberally drizzled with a robust Spanish red pepper
and almond sauce.
(Read
the related
blog post.)
 |
| 6
handfuls of oakleaf or butter lettuce—roughly torn |
| 14
oz (420g) canned light-meat tuna in olive oil—drained
and broken into chunks |
| 4
tomatoes (preferably vine-ripened)—cut into wedges |
| 20
black olives |
| 1
cup Romesco
sauce |
ARRANGE
the lettuce on a large serving platter. TOP evenly with
the tuna chunks, tomato wedges and olives. DRIZZLE the romesco
sauce evenly over the salad.
|
|
|
Warm
Bean & Chorizo Salad. White beans and
green beans combine with chorizo sausage to create
a simple and robust Spanish salad. |
|
|
Pancetta
& Walnut Salad. A
hearty Italian salad with pancetta (Italian bacon),
crunchy walnuts, lettuce, tomatoes, croutons,
shaved Parmesan cheese and a balsamic vinegar
and olive oil dressing. |
|
|
Salade
Niçoise. A hearty Provençal
salad with tuna, anchovies, boiled eggs, tomatoes,
potatoes, lettuce, green beans, olives and a tangy
dressing. |
|
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